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Stewed Prairie Chicken
From The new practical housekeeping, 1890
Serves 1
Alternatively, brown with butter and salt pork, add onions, carrots, broth, and herbs.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
667Calories
33 gProtein
78 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein33 g
Carbohydrates78 g
Fiber2.9 g
Sugars52 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol128 mg
Sodium2540 mg
Potassium466 mg
Calcium71 mg
Iron4 mg
Magnesium52 mg
Phosphorus269 mg
Zinc2.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C3.6 mg
Vitamin A71 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate20 mcg
Choline113 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 277. The excerpt below is the record exactly as published.
Stewed Prairie Chicken. — Cut in joints, put over the fire in a saucepan with butter and brown quickly ; for each bird add half a glass currant jelly, level teaspoon salt, quarter saltspoon pepper and sufficient boihng water to cover
Cook this with the app: pantry check, scaling, and the assistant.